No need to disassemble and reassemble dishwasher-safe one-piece pitcher

KitchenAid® KSB465 4-Speed Blender 360/Zoom

See Flash demo for product images and multimedia.

KitchenAid® KSB465 4-Speed Blender Specs

Specification 1

Height: 14.4" (36.7 cm)

Width: 5.8" (14.7 cm)

Depth: 8.7" (22.1 cm)

Cord Length: 46" (116.8 cm)

Net Wt.: 7.9 lbs. (3.6 kg)

KitchenAid® KSB465 4-Speed Blender Recipes

Hollandaise Sauce

Ingredients:

3 Egg Yolks, separated

2 T. Lemon Juice

1/4 t. Salt

Pinch of Cayenne Pepper

1/2 Cup Butter, melted

Blend first 4 ingredients for 5-10 seconds, then drizzle in melted butter and blend for another 15 seconds or until smooth.

Chocolate Pot de Creme

Ingredients:

1 Cup Chocolate Chips

1/4 Cup Egg Substitute

1/2 t. Vanilla

3/4 Cup Half and Half Scolded

Add first 3 ingredients in KitchenAid Blender. Scold half and half and pour into blender.

Blend for 25-30 seconds or until smooth.

Pour into 4 small cups and chill for 4-6 hours.

Fresh Herb Vinaigrette

Ingredients:

1/2 Cup White Wine Vinegar

Pinch of Salt and Pepper

Fresh Rosemary and Basil Leaves

2 Cloves of Garlic

1 Cup Extra Virgin Olive Oil

Blend first 4 ingredients 10-15 seconds. While blender is still on, drizzle in the olive oil. Continue to blend for 10-15 seconds after all the oil is gone.

Milk Shake

Ingrediants:

3 Cups Fresh Fruit

1 1/2 Cups Vanilla Ice Cream

2 Cups Milk

Cover and blend on liquefy for 10-15 seconds.

Apple Honey Shake

1 Q. Chilled Apple Juice or Cider

2 Cups Orange Juice

2 t. Orange Rind

Blend and pour over ice. Garnish with mint and apple slice.

Margarita

Ingredients:

1 Cup Ice

8 oz. Tequila

1/2 oz. Triple Sec

1/2 oz. Lime Juice

Pulse on crush ice setting for 30 seconds. Run a lime wedge around the glass and dip in salt. Pour and enjoy!

Tzatziki Sauce

Ingredients:

2 Cucumbers, peeled, seeded and diced

2 T. Extra Virgin Olive Oil

1 T Fresh Dill

3 Cloves of Garlic

Salt and Pepper to Taste

Put all ingredients into blender and blend until well combined. Cover and refrigerate for 1 hour.

Carribbean Grilled Shrimp

Ingredients:

Skewers

1/2 Cup Lime Juice

4 Garlic Cloves

2 T. Achiote Seeds or equal parts Turmeric and Paprika

2 t. Allspice Berries

2 t. Dried Oregano

2 t. Salt

1 1/2 tsp Whole Black Peppercorns

1/2 Cup Extra Virgin Olive Oil

1 Pineapple, peeled, cored, and chopped into 1/2 in. thick slices

2 Onions, cut into 1/2 in. wedges

3 Sprigs, fresh Oregano

1 lb. Shrimp

1 Lemon, cut into wedges

Soak the skewers in cool water for 30 minutes. Blend lime juice, garlic, achiote seeds, allspice berries, oregano, salt and peppercorns in a KitchenAid Blender until smooth. Gradually add olive oil to the mixture as the blender is running to create an emulsion. Assemble the skewers with 3 shrimp, 3 pineapple wedges, and 2 onion pieces and transfer to a shallow pan. Add three sprigs of fresh oregano to the pan of skewers once they are finished being assembled. Pour the achiote paste over the skewers evenly and marinate for 1-3 hours. Prepare a charcoal grill to high heat. Place the skewers on the grill and cook about 3-4 minutes a side. Serve with a squeeze of lemon.

Bearnaise Sauce

Ingrediants:

3 Eggs Yolks

2 t Lemon Juice

½ Cup of Butter

¼ t Salt

Pinch of Cayenne Pepper

1 t. Chopped Shallots

1 Small Sprig Chopped Tarragon

2 Peppercorns

¼ Cup Vinegar

In a small sauce pan heat butter to a bubble. In a blender, add egg yolks, lemon juice, salt and cayenne pepper. While blending at high speed, gradually add the hot butter. Blend for about 15 seconds or until the sauce has thickened and is smooth. That is your basic blender hollandaise sauce.To make the béarnaise component: In a skillet simmer shallots, tarragon, peppercorns, salt and vinegar. Cook until the liquid has been reduced by 2/3. Add this mix to the hollandaise, cover, and blend on high for about 4 seconds.

In a KitchenAid Blender add the jalapeno, honey and cumin, pulse until blended. Gradually add the extra virgin olive oil and continue blending. Add corn kernels to the bowl. Add cucumbers to the bowl. Add onions to the bowl. Pour the dressing over the salad, toss season with salt and pepper then serve.

Eggplant Salad

Ingredients:

1/4 Cup Olive oil

1 t. Turmeric

1 t. Cumin

1/2 t. Red Pepper Flakes

1/2 Cup Lime Juice

8 Garlic Cloves

1/2 Cup Cilantro

3 lbs Eggplant, 1 inch thick slices

3 Plum Tomatoes, halved lengthwise

4 Peppers, halve and seed

1 Jalapeno, halve and seed

In a blender add olive oil, turmeric, cumin, red pepper flakes, lime juice, garlic, and cilantro and pulse until blended. Toss the marinate over the cut vegetables and let it sit for 30 minutes. Preheat the grill to medium heat. Grill all the vegetables for about 4 to 5 minutes until cooked but not mushy. Let the vegetables chill and then cut into bite size pieces. Garnish with lemon juice, olive oil, and salt.